Total Time
45mins
Prep 30 mins
Cook 15 mins

A favorite of mine from my mother's kitchen. She's Chinese, so you know it's amazing!

Ingredients Nutrition

Directions

  1. In bowl, stir together ingredients for marinate.
  2. In separate bowl or cup, stir together ingredients for sauce.
  3. Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
  4. Coarsely chop onion. Drain water chestnuts and baby corn.
  5. Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
  6. Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
  7. Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
  8. Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.
Most Helpful

This was delicious! I used sriracha hot chili sauce instead of the red sauce.

lopez.daisy.m June 18, 2016

I loved this recipe! I didn't change a thing.

FriscoBay February 13, 2014

This dish was delicious! Easy to prepare and so tasty. It is definitely one I'll keep around, although I might change up the vegetables every so often just for variety.

chefannaroberts February 07, 2012